Ingredients
- 1 tablespoon olive oil
- 1 tablespoon (1 1/2- to 2-pound) butternut squash, peeled, seeded, cut into 1-inch cubes
- 1/2 cup water
- 3 cup amaretti cookies, crumbled
- 1/4 cup butter
- 1/4 cup flour
- 3 1/2 cup whole milk
- 3/4 cup (lightly packed) fresh basil leaves
- 12 cup no-boil lasagna noodles
- 2 1/2 cup shredded whole milk mozzarella cheese
- 1/3 cup grated parmesan cheese
Preparation
Baking Directions:
Heat the oil in a heavy large skillet over medium-high heat.
Add the squash and toss to coat.
Sprinkle with salt and pepper.
Pour the water into the skillet, then cover and simmer over medium heat until the squash is tender, stirring occasionally, about 20 minutes.
Cool slightly, then transfer the squash to a food processor.
Add the amaretti cookies and blend until smooth.
Season the squash puree to taste with more salt and pepper.
Melt the butter in a heavy medium saucepan over medium heat.
Add the flour and whisk for 1 minute.
Gradually whisk in the milk.
Bring to a boil over medium-high heat.
Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes.
Whisk in the nutmeg.
Cool slightly.
Transfer half of the sauce to a blender.
Add the basil and blend until smooth.
Return the basil sauce to the sauce in the pan and stir to blend.
Season the sauce with salt and pepper.
Position the rack in the center of the oven and preheat to 375 degrees F.
Lightly butter a 13x9x2-inch glass baking dish.
Spread 3/4 cup of the sauce over the prepared baking dish.
Spread one third of the squash puree over 3 lasagna noodles.
Arrange noodles, puree side up, atop the sauce (the noodles will expand as they bake).
Sprinkle with 1/2 cup of mozzarella cheese.
Drizzle 1/2 cup of sauce over the noodles.
Repeat layering 3 more times.
Tightly cover the baking dish with foil and bake the lasagna for 40 minutes.
Sprinkle the remaining mozzarella and parmesan cheeses over the lasagna.
Continue baking uncovered until the sauce bubbles and the top is golden, 15 minutes longer.
Let the lasagna stand for 15 minutes before serving.
Active preparation time: 25 minutesInactive preparation time: 10 minutesCooking time: 1 hour 30 minutes
Tips:
The no-boil lasagna noodles can be substituted with fresh spinach lasagna sheets.
Look for fresh lasagna sheets in the refrigerated section of specialty markets.
